A creamy cashew base for cream sauces!

Makes 3-1/2 cups

9 oz. can whole unsalted/or salted cashews

2 c. water

12.3 oz. pkg. extra firm Silken type tofu, rinsed

2 t. salt

Combine cashews and water in saucepan. Bring to soft boil. Cover tightly and cook for 30 minutes. Remove from heat and let cool till warm and not hot.

Place boiled cashews in food processor with the water they were boiled in. Process till smooth.

Add tofu broken into chunks, along with salt. Process till smooth, like soft-serve ice-cream. Pack in covered container and refrigerate till ready to use.

Notes:  This sauce freezes well, which means I have a base from which to start when engineering an ice-cream recipe. Add to cream sauces for a richer flavor and thicker texture.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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